I know this is not a seasonal dish, but I have been thinking about Calabacitas.
[Click here for the recipe I usually make] I love this dish! Zucchini and
squash with spicy poblanos? What’s not to like! Well I had bought the
ingredients, but for one reason or another never got around to making the dish.
Last night sister was visiting and I decided to make us a vegetable soup with
the ingredients.
The soup was the easy part. But I can’t believe how hard it was for me to
name this recipe. I always come up with a name right away. This was a first! I
came up with lots of names but I just could not commit to one. Even now as I
type this I am wondering if I picked the right one. What do you think? Should I
change it?
Mexican Zucchini Corn Soup
Mexican Vegetable Chowder
Spicy Squash and Corn Soup
Spicy Calabacitas and Corn Soup
Calabacitas Chowder
Calabacitas Soup
Calabacitas and Corn Soup
Creamy Mexican Zucchini Corn Soup
Spicy Mexican Zucchini Corn Soup
Sopa de Calabacitas (Mexican Zucchini and
Corn Soup)
I finally decided on Mexican Vegetable Chowder. It was one of my first
thoughts. And since this was totally invented by a Louisiana girl, I don’t
think it is authentic enough to call it Sopa de Calabacitas. Well now that is
done! Now I can tell you about the chowder. It was great! Spicy, creamy and
filling. I thought it was creamy enough before adding the cream but sister kept
saying, “Use the cream!” You could totally omit the cream or even use fat free
half and half if you like. I do think it helps mellow the spice of the peppers
a little. Since you never know just how hot a chili will be, you can use the
cream to control the heat of the dish. The only regret I have is that I did not
have queso fresco in the frig. I think it will make an amazing garnish for this
chowder. There is always next time!
Mexican Vegetable Chowder
Serves 6
Ingredients
2 tablespoons olive oil
1 onion, diced small
1 large garlic clove, minced
1 Jalapeno, seeded and minced
1 poblano, seeded and chopped
3 small zucchini, diced
2 medium yellow squash, diced
2 mirliton or chayote squash, seeded and diced
2 Tbsp. fresh cilantro, chopped
1/2 tsp. Mexican oregano
3/4 tsp. kosher salt, or to taste
1/4 tsp. Black pepper, or to taste
1/8 tsp. Red pepper flakes, or to taste
4 cups chicken stock
16 oz. frozen corn, thawed
1/4 cup whipping cream (optional or you could use fat free half and
half)
1/2 cup fresh cilantro, chopped
Directions
In a medium stock pot over medium heat, add olive oil onions, garlic,
jalapeno and poblano. Sauté until onions
become translucent. Add zucchini, squash and mirliton; sauté for several
minutes until the zucchini begins to become tender. Season with 2 Tbsp. cilantro,
oregano, salt, and peppers. Add stock bring to a boil and reduce heat to a
simmer for about 10 minutes or until zucchini is tender.
Remove about 2 cups of vegetables and set aside. Puree the rest with a stick
blender (or in a blender in batches). Add corn and bring to a simmer. Return
vegetables to the pot and heat through. Taste and adjust seasoning if
necessary. Remove from heat and add cream and remaining cilantro. Serve hot or
room temperature, garnished with fresh cilantro.
Variation:
Add queso fresco for a garnish.
Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: The Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays
Townsend House: What I Am Eating
Creamy Mexican Zucchini Corn Soup
ReplyDeleteThanks for sharing and joining 4 seasons blog hop. Pin the Group's board.
ReplyDeleteDenise,
ReplyDeleteYour Mexican Vegetable Chowder sure lives up to its name, this is awesome! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
Thanks for sharing. Its a nice dish. I will try myself.
ReplyDelete